MGFD in Miami is hosting a wine dinner on January 23 (yeah, that’s this coming Monday — I just found out, too!) with Argyle Winery’s Rollin Soles. Soles has been producing fine wines from Dundee, Oregon since 1987, ranked among the top 100 Wines of the World by the Wine Spectator. Seven times. He is the only Oregon winemaker to hold this distinction. In Miami, we’ve poured his Brut Sparkling BTG, and we have a couple bottles of the Extended Tirage 2000 left in stock BTB.
Chef and Eric put their heads together to develop a banging menu for this $100 (plus tax and gratuity) affair. The evening starts at 7:00 p.m. with a reception and Argyle’s Brut Reserve Willamette Valley, Oregon 2007 (63% Chardonnay, 37% Pinot Noir) with assorted pizzas, which might be Eric’s favorite pairing of the night.
“Sounds fantastic, pizza and bubbles,” he explains. “I think that sparkling wine is a beverage that gets relegated to special occasion too often and is great with almost every food. I could drink bubbles with my dinner every night.”
Then a parade of snacks including crispy pig ears, ricotta with jam and grilled sourdough, and thick cut potato chips with pan fried onion dip arrive with Argyle, Extended Tirage, Willamette Valley, Oregon 2001 (52% Chardonnay, 45% Pinot Noir, 3% Pinot Meunier.) Second course features personal favorites, honeycrisp apple salad with radish, almonds, basil, and french feta, as well as local fish crudo with pickled kumquat, basil, extra virgin olive oil. Soles offers Chardonnay here, specifically Nuthouse, Willamette Valley, Oregon 2008. Braised lamb neck with chickpea stew, flat bread, cucumber salad, yogurt, wood roasted vegetables, and pickles is Eric’s most anticipated course. Where else would you go here with the richness and brightness of lamb neck and its accoutrement but with Pinot Noir, specifically Reserve, Willamette Valley, Oregon 2009 and Nuthouse, Willamette Valley, Oregon 2009. Hedy makes the finish sweet with strawberry shortcake pie and its match in Brut Rosé, Dundee Hills, Willamette Valley, Oregon 2008 (50% Pinot Meunier, 40% Pinot Noir & 10% Chardonnay.)
Rollin received a Bachelor’s Degree in Microbiology from Texas A&M, which means Eric is likely salivating with anticipation to pick his brain, and a Masters of Science in Enology and Viticulture at the University of California at Davis. During his early winemaking years Rollin honed his knowledge and skills at some of the worlds’ finest wineries in California, Switzerland, and Australia.
To reserve your spot, reach our reservations department by phone at 305.573.5550 or email firstname.lastname@example.org.